THIS RESTAURANT IS CLOSED Lambert's Restaurant Review

: Before Lou Lambert came to rest in this tiny SOCO space, he flew with culinary eagles at restaurants like Hawthorne Lane in San Francisco and coasted with the fast food crew at Liberty Pies. A Texas native and a born chef, hes as good at browning pork chops as he is at searing ahi. Both of these skills come into play on Lamberts menu, which can best be described as Tex-French. Some locals deem it unusual, but after the fusion confusion weve encountered elsewhere in the country, we think its pretty down-to-earth. Maybe even a little too earthy---if youre not a fan of grilled meats and rich sauces, the pickings can be slim. Stick with the pan-seared striped bass or another fish dish. That way youll have room for dessert (remember, you dont want to miss Lamberts pie).